Fresh pasta is on such a higher level then standard dried verities. although some higher quality dried pastas can be just as good spaghetti is one example where the dried kind are better than fresh because of the texture the old brass dies give the pasta. it allows the sauce to coat the pasta better that cant be replicated by cutting in a traditional pasta roller like most people will be using at home.

so you are going to want a to buy a pasta machine which is fairly cheap. if you get one or have one NEVER get it wet… it shouldn’t ever get that dirty but if you want to clean it after use. give it a rub down with flour and brush it off with a very dry pastry brush. you can use a rolling pin instead of a pasta roller but you will need to have some mad skills and a lot more time.

250g - ”oo” Flour
198g - Egg Yolk
1 tbsp - Olive Oil
pinch - Salt

Mix everything until it is well homogenised. then wrap it up and rest it in the fridge for at least an hour.

cut the dough in half or to what ever size you find manageable... then dust it in “oo” flour then roll it through the pasta roller on its highest setting a few times folding it in half each time to build up the lamination. Begin working down the sizes. if at any point your sheet tears or gets overly mis-shapen then fold it in half and feed through the last setting that you worked. you want to stop going down in thickness when you get to 2nd or 3rd lowest setting.

now you have your pasta sheet rolled out you can decide what shape to make fold it and stuff it into ravioli or tortellini or cut it into pappardelle or tagliatelle the possibilities are endless!